A simple French supper dish
Stuffed vegetables are very popular in Provence and yet I hardly ever come across them back at home. Onions make ideal vehicles for all sorts of fillings made with yesterday’s left over roast or whatever you might have in the fridge. Wonderful supper food.
8 tennis ball sized onions
2 tbsp olive oil
2 rashers of smoked streaky bacon
2 cloves garlic, crushed
200g minced pork
½ tsp fresh rosemary, finely chopped
½ tsp grated lemon zest
3 tbsp double cream
75g parmesan cheese, grated
2 tbsp breadcrumbs
1 glass of white wine
Preheat the oven to 200C. Chop off the top of the stalk end of each onion and peel, leaving the root end trimmed but intact. Boil the onions for about 15 mins and then allow to cool a little.
Slice off the top third and then carefully cut out the centre of each onion. Dice the onion flesh—you will only require about half of it here, but the rest can be put to good use.
Fry the onion along with the bacon in the olive oil until it’s beginning to colour. Throw in the garlic, pork, rosemary and zest and cook for a further 5 mins. Add the cream, most of the parmesan and plenty of seasoning.
Spoon the pork mixture into the onions, piling it up generously on top. Sprinkle with breadcrumbs and the remaining parmesan.
Place the onions in a roasting tray, pour in the wine and cook for about 30 mins until the onions are tender and the filling has a golden, crunchy crust.
Recipe: Jenny Chandler